Why Has My Gliadin Igg Raised After 7 Months Gluten-Free?

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I was diagnosed with Celiac after blood and biopsy in May 2012. I keep mulling over my December results after being obsessively gluten free. My whole family and household is gluten free, I cook from scratch and rarely ever eat out unless I have spoken to manager and chef. I'm very aware of hidden gluten and believe I am doing a great job but my Gliadin IgG has raised...

TT IgA went from 129.6 to 4.5

Gliadin IgA went from 113.8 to 22.1

Gliadin IgG went from 57.7 to 131.9

My doctor didn't say much about it but I don't think she is that familiar with these tests either.

Can anyone help me figutre out what this means?

Thank you!

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Interests:Skiing, Biking, Hiking, Walking, Kayaking, Reading, Baking, Cooking, Sewing along with researching every flipping medical publication to figure out my ridiculously complicated health puzzle...think I may be getting close to putting the last piece on the table ;)

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That is interesting. Since both IgA tests went down substantially -- it is puzzling.

Did they run a tTG IgG? Any change there?

Since it is a surpising number - I think I'd have it re-run to make sure it was an accurate result.

Looks like you are doing well on removing gluten, otherwise the other numbers would not have fallen so.

How about symptom improvement?

Are you feeling better?

Thanks for asking! I don't see a tTG IgG. I feel better than I did before diagnosis but I definitely don't feel great. I have had all my food sensitivities and allergies ran (IgG and IgE). I am seeing a specialist, Dr. Wangen next month.

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Interests:Skiing, Biking, Hiking, Walking, Kayaking, Reading, Baking, Cooking, Sewing along with researching every flipping medical publication to figure out my ridiculously complicated health puzzle...think I may be getting close to putting the last piece on the table ;)

Thanks for asking! I don't see a tTG IgG. I feel better than I did before diagnosis but I definitely don't feel great. I have had all my food sensitivities and allergies ran (IgG and IgE). I am seeing a specialist, Dr. Wangen next month.

Glad you'll be seeing a specialist.

I'm still curious.....

What symptoms have improved?

What symptoms have remained or changed?

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Are you using gluten free flours? They can be problematic for some. Do you use one that is tested to below 5 ppm? Have you been keeping a food/symptom journal? I do that and try to make only one change per week so that I can track the source of any problems that I am having. If I am having current problems I will eliminate foods in my diet one by one to check them.

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I have been on the diet since November of last year. My gliadin IGG has gone up a little since my gluten-free diet. I'm not real worried because 1.) I have caught a couple weak spots where I was being glutened some unintentionally and 2.) it seems like I have read about others who have had the numbers continue to go up or stay the same for the first year before they start to drop. I'm assuming its one of these categories that I fall into. You're not alone!

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I was diagnosed with Celiac after blood and biopsy in May 2012. I keep mulling over my December results after being obsessively gluten free. My whole family and household is gluten free, I cook from scratch and rarely ever eat out unless I have spoken to manager and chef. I'm very aware of hidden gluten and believe I am doing a great job but my Gliadin IgG has raised...

TT IgA went from 129.6 to 4.5

Gliadin IgA went from 113.8 to 22.1

Gliadin IgG went from 57.7 to 131.9

My doctor didn't say much about it but I don't think she is that familiar with these tests either.

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